White Bean Ragout

Searching for a meatless main that doesn’t compromise on flavor? This hearty white bean ragout is the answer.

Beans replace the meat in this light but tasty ragout. Courtesy of Jennifer Segal

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If you’re trying to incorporate more meatless main dishes into your dinner routine, this garlicky ragout of white beans and cherry tomatoes is just the ticket. A ragout is a hearty French stew that can be either meat-based or vegetarian, and this veggie version is packed with vibrant summer flavor and freshness. Whether you use dried beans, soaked and cooked until tender, or canned beans for convenience, the result is delicious. Serve as a main dish with warm garlic bread to soak up the broth, or as a side to grilled chicken, grilled flank steak, or cedar plank salmon.

What You’ll Need To Make White Bean Ragout

Courtesy of Jennifer Segal

• Olive Oil: Adds richness and helps sauté the onions and garlic.
• Onions And Garlic: Contribute a blend of sweetness and savory depth.
• Cherry or Grape Tomatoes: Add a burst of sweetness and acidity.
• Cannellini Beans: The foundation of the dish, providing a creamy texture and hearty base. I suggest using dried beans if time allows (see recipe note).
• Chicken or Vegetable Broth: Adds moisture and depth to the sauce. Make sure to use the low-sodium variety of either type of broth.
• Tomato Paste: Intensifies the tomato flavor and thickens the sauce.
• Balsamic Vinegar: Adds a subtle tangy sweetness and depth of flavor to the sauce.
• Fresh Basil and Mint: Provide a bright and summery herbal note and a pop of color.

Step-by-Step Instructions

Heat the olive oil in a large pan over medium heat. Add the onions.

Courtesy of Jennifer Segal

Cook the onions, stirring frequently, until soft and translucent, about 8 minutes. Do not brown. Add the garlic and cook one minute more.

Courtesy of Jennifer Segal

Add the tomatoes, beans, chicken broth, tomato paste, and balsamic vinegar, salt, and pepper.

Courtesy of Jennifer Segal

Bring to a simmer and cook until tomatoes are slightly softened but still hold their shape, 3 to 5 minutes.

Courtesy of Jennifer Segal

Taste and adjust seasoning, if necessary. Right before serving, add the fresh basil and mint.

Courtesy of Jennifer Segal

Stir to combine.

Courtesy of Jennifer Segal

Transfer to serving dish, garnish with more fresh herbs if desired, and serve hot.

Courtesy of Jennifer Segal

White Bean Ragout

Prep Time: 15 Minutes Cook Time: 15 Minutes Total Time: 30 Minutes

Serves 4 to 6

• 1/4 cup extra virgin olive oil
• 1 1/2 cups chopped yellow onions, from one large or two small onions
• 3 large cloves garlic, minced
• 1 pint cherry or grape tomatoes, halved
• 1/2 pound dried cannellini beans, soaked and cooked or two 15-ounce cans, drained and rinsed (see notes)
• 1 1/2 cups low-sodium chicken or vegetable broth
• 1 1/2 teaspoons tomato paste
• 1 1/2 teaspoons balsamic vinegar
• Salt and pepper
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh mint

Heat the oil in a large pan or Dutch oven over medium heat. Cook the onions, stirring frequently, until soft and translucent, about 8 minutes. Add the garlic and cook one minute more. Do not brown.

Add the tomatoes, beans, chicken broth, tomato paste, and balsamic vinegar. Season with salt and pepper to taste. (I use about 1 teaspoon salt and 1/4 teaspoon pepper, but it depends on what type of beans you use; canned will have some salt already.) Bring to a simmer and cook, uncovered, until tomatoes are slightly softened but still hold their shape, 3 to 5 minutes. Taste and adjust seasoning, if necessary. Note that the sauce may have a pronounced vinegar flavor initially, but it will mellow out. Right before serving, stir in the fresh basil and mint. Transfer to serving dish, garnish with more fresh herbs if desired, and serve hot.

Recipe Notes

Freezer-Friendly Instructions: This dish can be frozen in an airtight container for up to 3 months. Thaw in the fridge overnight and reheat in the microwave or on the stovetop before serving.

I suggest using dried beans if you can—they’re easy to cook and offer a better texture—but canned beans will work fine in a pinch. Just be sure to use a brand you’re familiar with. I’ve had good results with Goya, but others, particularly some organic brands, can be mushy because they don’t contain firming agents. If you want beans with a nice bite and wish to avoid additives, soaking and cooking the beans yourself is the best option.

To soak and cook dried cannellini beans: Rinse 1 cup of dried cannellini beans under cold water. Place them in a large bowl and cover with water by at least 2 inches. Let them soak for at least 8 hours or overnight (they will expand). Drain and rinse the beans before cooking. In a large pot, add the soaked beans and cover with fresh water by about 2 inches. Bring to a boil over medium-high heat, then reduce the heat to low and simmer, partially covered, for 1 to 3 hours, or until the beans are tender. Add more water if necessary to keep the beans submerged. Drain the cooked beans and they are ready to use.

Nutrition Information

Per serving (6 servings)

Calories: 263, Fat: 10g, Saturated fat: 1g, Carbohydrates: 35g, Sugar: 8g, Fiber: 8g, Protein: 11g, Sodium: 37mg, Cholesterol: 0mg

Nutritional Data Disclaimer

This article was originally published on OnceUponaChef.com. Follow on Instagram

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